Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 @@@@@@@@ --- In , " alsr930 " <alsr930@y...> wrote: > A few days ago I got some keifer grains from GEM cultures. I tried > making keifer using raw milk and the grains, but nothing happened. > After 24 hours at room temperature, I still had just milk, though it > smelled fine. I've made keifer before using keifer powder from Body > Ecology and had success. But the grains are supposed to be the real > thing....In the directions from GEM cultures, they said to use > pasteurized milk because they could not guarantee that raw milk would > culture...something about the bacteria competing. Does anyone have > any ideas about why this isn't working? @@@@@@@@ That sounds pretty normal as your babies are getting used to their new home. Just let it sit longer, maybe 2 or 3 days instead of one, and change the milk when you can taste a significant change due to fermentation; you might have to do this a few times before you get good kefir. Don't worry about the competing bacteria thing; it might just take a few extra days for the kefir grains to adjust; raw milk will work fine. But enjoy the slight variations in flavor of the " in between " milk as you go along. Putting it in a warm spot helps, but it's not strictly necessary. Are you in a country where kefir is spelled " keifer " ? I've never seen this before, but I'd like to keep track of variations in different languages. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
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